Lentil "Pâté" with Apples

Lentil "Pâté" with ApplesRecipe

Photo: Travis Rathbone; Styling: Megan Hedgpeth

Lentils and pistachios contrast the crisp tang of apple for an explosive burst of unique flavor. Make-Ahead: Using a food processor, prep the pâté for easy next-day assembly.

Yield: 24 pieces (serving size: 3 pieces)


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1 tablespoon extra-virgin olive oil
1 large shallot, thinly sliced
1 large clove garlic, minced (about 2 tsp.)
1/4 cup plus 1 Tbsp. dry-roasted, unsalted pistachios
Kosher salt and freshly ground black pepper
1 cup canned lentils, rinsed and drained
1 1/2 teaspoons sherry vinegar
1 teaspoon unsalted butter, softened
1 tablespoon finely chopped fresh flat-leaf parsley
1 teaspoon finely chopped fresh thyme
1 tart apple


Prep: 20 Minutes
Cook: 5 Minutes
Chill: 2 Hours

1. In a small nonstick skillet, warm oil over medium heat. Add shallot; sauté until soft and lightly golden, about 4 minutes. Add garlic and sauté for 1 minute longer.

2. In a mini food processor, combine 1/4 cup pistachios and a pinch of salt; pulse until finely chopped. Add lentils, vinegar and shallot mixture; season generously with salt and pepper. Pulse to combine. Add 2 to 3 tsp. water; pulse until smooth. Transfer to a small bowl and stir in butter, parsley and thyme. Cover and refrigerate for at least 2 hours or up to overnight.

3. Just before serving, core and cut apple into thin wedges (about 24 pieces). Spread 1 tsp. pâté over each apple slice. Chop remaining pistachios, sprinkle over apple slices and serve.

Created date

October 2015

Nutritional Information

Calories 93
Fat 5 g
Satfat 1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 3 g
Carbohydrate 11 g
Fiber 3 g
Cholesterol 1 mg
Iron 1 mg
Sodium 63 mg
Calcium 18 mg